Gluten and Egg-free Chicken Parmigiana

Gluten and Egg-Free Parmigiana

This dish is from http://www.taste.com.au and is ideal for anyone with gluten and/or egg intolerance.

Gluten and egg-free chicken parmigiana

Photography by Rob Palmer

Cooking Time

30 minutes

Ingredients (serves 4)

  • 1/2 cup olive oil
  • 3 garlic cloves, crushed
  • 1kg vine-ripened tomatoes, chopped
  • 3/4 cup fresh basil leaves, chopped
  • 6 slices (250g) gluten-free bread, torn
  • 1/2 cup gluten-free plain flour
  • 1/2 cup reduced-fat plain yoghurt
  • 4 (500g) chicken schnitzels (uncrumbed)
  • 100g mozzarella cheese, grated baby spinach, to serve
Method
  1. Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high. Add tomato. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until tomatoes have just collapsed. Stir in 1/2 cup basil.
  2. Meanwhile, process bread and 2 tablespoons flour until fine crumbs form. Add remaining basil. Process until finely chopped. Transfer mixture to a large plate. Place remaining flour on a plate. Season with salt and pepper. Whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
  3. Coat 1 schnitzel lightly in flour, shaking off excess. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture. Place on a plate. Repeat with remaining schnitzels, flour, yoghurt mixture and bread mixture.
  4. Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more oil if needed. Transfer to a plate lined with paper towel.
  5. Preheat grill on medium-high heat. Arrange chicken, in a single layer, on a large baking tray. Spoon over tomato mixture. Sprinkle with cheese. Grill for 3 to 4 minutes or until cheese is golden. Serve with spinach.
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